Supplying some of the best chefs and restaurants in BC, NZFC is searching for its Lumina ambassador for 2023. The winner of this competition will gain the opportunity to be seen alongside these industry professionals to create recipes, content and be featured in Lumina media - The Lumina Tour of NEw Zealand is included.
The two rounds will have their own specific rules to be communicated after entry, but the following will be the criteria for judging the food.
The dish should show a degree of difficulty and creative flair rather than something copied and overused. If competitors use a classical idea, they should enhance it with a new, creative approach to transform the dish.
Flavor, taste, texture, and doneness:
The stated flavor in the recipe description should be profound. For example, the lamb should taste like lamb. Doneness temperatures must be correct according to technique, for example, lamb served pink or fork tender. Stated vegetable cuts should be correct. The stated cooking techniques must be applied correctly. The textures should correspond to what was implied in the recipe. The flavor of the sauce or gastric should reflect what the recipe stated and should be the correct consistency.
Portion size and nutritional balance:
The components of the meal must be balanced so that the main item is complemented by the accompanying garnish(es) and/or sauce. The lamb protein weight must be greater than the individual accompaniments. Nutritional balance is important and should be adhered to. Consider low sodium, low fat, natural seasoning, and flavors enhancers. Choose nutrient dense ingredients over empty calories.
Butchery and boning skills:
The efficient and profitable butchery of lamb products where required is necessary and is encouraged. Example, sinew and/or fat removal, trussing, barding, or larding.
Cooking techniques and skills:
Follow proper cooking techniques. Consider a variety of different techniques per dish. The competitors display good solid culinary skills suitable for the modern restaurant industry.
Presentation and marketability:
Food should be fresh and colorful, visibly seasoned, presented with some height, easy to eat, and pleasing to the eye. Lamb slices, if necessary, must be even, and evenly shingled. The dish must be market friendly, appealing to buyers and could sell within a certain price range to generate a profit.
Menu description
A menu-friendly description of the dish is required. This is your opportunity to sell us your creative idea, prior to seeing or tasting it as in a live restaurant experience. The menu description will match submitted media clip and still photo.
